Qatari Majboos Lamb Rice (Printer-friendly)

Tender lamb and fragrant basmati rice simmered with a blend of aromatic Middle Eastern spices.

# Required Ingredients:

→ Meat

01 - 3.3 lb bone-in lamb, cut into large pieces (or substitute with chicken)
02 - 1 ½ tsp salt
03 - ½ tsp black pepper

→ Rice

04 - 2 cups basmati rice, rinsed and soaked for 30 minutes

→ Vegetables

05 - 2 large onions, thinly sliced
06 - 3 cloves garlic, minced
07 - 2 medium tomatoes, chopped
08 - 2 green chilies, slit (optional)

→ Spices

09 - 2 tsp ground coriander
10 - 1 tsp ground cumin
11 - 1 tsp ground turmeric
12 - 1 tsp ground cinnamon
13 - 1 tsp ground cardamom
14 - ½ tsp ground cloves
15 - 2 dried black limes (loomi), pierced
16 - 2 bay leaves
17 - ½ tsp saffron threads soaked in 2 tbsp warm water

→ Liquids & Fats

18 - 4 tbsp ghee or vegetable oil
19 - 4 cups water or low-sodium chicken stock

→ Garnish

20 - ¼ cup toasted slivered almonds
21 - ¼ cup chopped fresh cilantro

# How-To Steps:

01 - Sprinkle lamb pieces with salt and black pepper, ensuring even coating.
02 - Heat ghee in a large heavy-bottomed pot over medium heat and cook sliced onions until golden brown, about 10 minutes.
03 - Stir in minced garlic and green chilies, cooking for 1 minute until fragrant.
04 - Add lamb to the pot and brown all sides evenly, approximately 8 minutes.
05 - Mix in chopped tomatoes and cook until softened, about 5 minutes.
06 - Stir in ground coriander, cumin, turmeric, cinnamon, cardamom, cloves, pierced black limes, and bay leaves to coat the meat thoroughly.
07 - Pour in water or chicken stock, bring to a boil, then reduce heat. Cover and simmer for 45 to 50 minutes until lamb is tender.
08 - Carefully remove lamb pieces from the broth and set aside.
09 - Add soaked and drained rice to the simmering broth, stirring gently to combine.
10 - Place lamb pieces atop the rice, then drizzle saffron-infused water over the surface.
11 - Cover the pot tightly and cook over low heat for 25 to 30 minutes, until rice is fluffy and liquid absorbed.
12 - Remove from heat and let rest, covered, for 10 minutes to allow flavors to meld.
13 - Fluff rice gently and arrange lamb on a platter. Garnish with toasted almonds and chopped cilantro before serving.

# Expert Suggestions:

01 -
  • One pot means less cleanup and more time enjoying the meal instead of the sink.
  • The aroma alone while it cooks will fill your home with something that smells like hospitality.
  • It's the kind of dish that tastes even better the next day, making leftovers feel like a gift to yourself.
02 -
  • The black limes are not optional for authentic flavor—if you can't find them, your Majboos will taste good but won't taste like memories of the Gulf.
  • The rice layer works because you're cooking it in already-flavorful broth, not water—don't skip the earlier steps or the rice will taste flat.
  • Those final 10 minutes of resting matter more than you'd think; they're when the steam finishes cooking the rice and everything melds into one dish instead of separate components.
03 -
  • Don't skip the soaking of the rice—those 30 minutes prevent the grains from breaking during cooking and ensure they stay distinct and fluffy.
  • The tighter your pot's seal during the rice-cooking phase, the better the result; use foil under the lid if yours doesn't seal well, and you'll notice the difference.
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